Introduction

This is by far my favorite way to eat cauliflower - lemony and slightly toasted - it's delicious! For a few extra calories, sprinkle a little shredded parmesan across the top before you bake it. For a video how-to of this recipe as well as other great dishes, find me on Facebook at Colleen's Kitchen.
This is by far my favorite way to eat cauliflower - lemony and slightly toasted - it's delicious! For a few extra calories, sprinkle a little shredded parmesan across the top before you bake it. For a video how-to of this recipe as well as other great dishes, find me on Facebook at Colleen's Kitchen.

Number of Servings: 3

Ingredients

1 head of cauliflower with the florets separatedjuice and zest of 1 lemon1 tbsp olive oil2 tbsp chopped fresh oreganopinch of sea salt

Directions

Preheat the oven to 425. Whisk together the lemon juice and zest, olive oil, oregano and pinch of salt. Combine with the cauliflower florets, tossing to coat well and evenly. Spread on a baking sheet in a single layer and bake for 15 minutes until slightly browned and tender. Serves 3.